Easy Banana Bread Recipe

I watch several youngsters each day while their parents are at work. They come running when I announce it's time to cook. This bread is one of their favorite treats to help bake and eat.—Sharon Ward, King Ferry, New York

Nutritional Facts

Directions

In a large bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8-in. x 4-in. loaf pan.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack.Yield: 1 loaf (16 slices.).

Originally published as Easy Banana Bread in Taste of Home
October/November 1997, p14

"I read all of the reviews and several of them said that the bread was a bit dry. So since the recipe calls for 1/3 cup of shortening, and the shortening blocks come in one cup sticks, I decided to make 3 loafs. The first one I made exactly as the directions said. It came out rather dry. The second loaf I added one egg to (3 eggs instead of 2). That loaf came out a bit moister. But the most moist of all 3 was the last loaf. I used 2 eggs BUT used bananas that were a bit more mushy than the others. I used 3 bananas that were not firm and really ripe. It tasted wonderful. So, yes, I agree with others that this recipe as is, is rather dry. But adding something to give it a bit more moisture helps. Next time, I will probably add a bit more of the bananas because we like more banana flavor."